Lyophilization (freeze-drying) is a technological process during which water is removed from the frozen product, while bypassing the condensation process. Freeze drying is considered one of the best methods of food preservation. The lyophilization process effectively protects products from spoilage and what is important - retains almost the full nutritional value.
Freeze-dried fruits are very light and reduced in volume so perfectly suited for situations where you need to obtain a large amount of wholesome food for an extended period of time. They are hygroscopic (absorb moisture from the air). Freeze-dried fruit can be used in dry form or after delivery of water (hydration). In this case they increase in volume. Like any fruit they are an excellent addition to desserts and cakes. Thanks to lyophilization we can derive from their natural wealth of nutrients throughout the year.